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The supramolecular organization of ovomucin. Biophysical and morphological studies.

Ovomucin participates in the ovomucin-gel-forming properties because of its shape and its ability to interact in a specific spatial organization. Purified from chicken egg-white by exclusion chromatography with Sephacryl S-300 and Sepharose CL-2B and analysed by light-scattering, it exhibited an Mr...

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Detalhes bibliográficos
Main Authors: Rabouille, C, Aon, M A, Muller, G, Cartaud, J, Thomas, D
Formato: Artigo
Idioma:Inglês
Publicado em: 1990
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC1131196/
https://ncbi.nlm.nih.gov/pubmed/2327958
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